According to our favorite garden guide, John Bertram, Longwood boasts 30,000 "Construction Grade" gingerbread ornaments; 10,000 gingerbread cookies, made by local baker Liz Marden, www.lizmarden.com
John also explained the food has a long tradition at Longwood, starting with the DuPont family. (Did you know DuPont is French for "of the bridge?" That is a perfect metaphor for Longwood Gardens too, as it "bridges" the worlds of edible gardens, display gardens and entertaining.
And January 1st remains "Calling Day" - a heritage that honors the family women who bake the gingerbread for the community and the men who call on the neighbors to share the holiday home-baked treats.
|Red Twigged Dogwood allee fronting the English Yew|
|Our favorite expert Longwood Garden Tour Guide, John Bertram, who volunteered just for us. How much do you love that bald cypress mulch - and John! His garden tales & historical references make the Garden ever more exciting & interesting.|
For the Holiday wine and cheese tasting led by Cheri, the gifted treats included:
Accompanied by Marcona almonds and dried figs (be still my heart!)
And she is just someone you want to have to dinner to enjoy her food bliss!
|Sickles' Natale Siclare & Maria Steinberg|
|Sickles Paperwhites floral design & look at the glamorous gift bag!|
- SET OVEN TO 350 DEGREES. COMBINE BEER AND MOLLASSES IN SAUCEPAN, BRING TO BOIL. ADD BAKING SODA. (USE A LARGE POT, IT WILL FOAM UP) ALLOW TO COME TO ROOM TEMPERATURE
- IN A LARGE BOWL, COMBINE FLOUR AND SPICES.
- WHISK TOGETHER SUGAR AND EGGS, ADD OIL, WHISK WELL. ADD BEER/MOLLASSES MIXTURE, WHISK WELL.
- ADD LIQUID TO DRY SLOWLY, MIXING WELL. MIX IN FRESH GINGER.
- BUTTER (WELL) AND FLOUR A BUNDT PAN. POUR MIXTURE INTO PREPARED PAN BAKE APPROX 45 MIN – 1HR. UNTIL CAKE SPRINGS BACK TO THE TOUCH.